You May Also Like

The buzzy wellness beverage Kim Kardashian is obsessed with

The detoxifying charcoal cocktail you need to try

5 reasons calorie counting won’t help you lose weight or get healthy

The complete guide to smoothie-making for all levels

The 10 most popular vegan cookbooks on Amazon right now

The 5 coolest new healthy food and drinks coming to your supermarket

Avocado toast fatigue? Here are 4 new recipes for out-of-this-world toast


1/6

Zingy White Beans and Tomatoes toast

We’ve eaten our fair share of avocado toast. (And who could blame us?! The popular brunch pick is ridiculously healthy, delicious, and looks great with a Valencia filter slapped on top.)

Better on ToastBut Jill Donenfeld takes the obsession one giant step further, topping bread with other delicious concoctions in her cookbook, Better on Toast: Happiness on a Slide of Bread.

The new book features 70-some types of gorgeously photographed toasts stacked high with healthy ingredients like eggs, roasted veggies, and herbs in inventive combinations.

And they make for a fabulous and easy brunch crowd-pleaser. “Toppings are make ahead, serving is DIY, and everyone can pick what they want,” Donenfeld explains. “That’s a happy party.”

Here are some of her most mouth-watering recipes to whip up at home. And actually there’s no pressure to share them at all. —Amy Marturana

From Better on Toast by Jill Donenfeld. Copyright © 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

(Photo: Better on Toast/John Von Pamer)

 

Get Started
2/6
tomatillo egg toast

Tomatillo Egg

Makes 8 toasts with extra mash and sauce

8 ½-inch-thick slices sourdough bread or rye miche
5 garlic cloves, halved
Olive oil
10 medium fresh tomatillos, husked, or 1 13-ounce can tomatillos, drained
1 cup roughly chopped cilantro
1 jalapeño, seeded
1 cup chopped white onion
½ tsp salt
½ tsp freshly ground black pepper
1 15-oz can black beans, rinsed and drained
1 ripe avocado, pitted and peeled
2 Tbsp freshly squeezed lime juice
8 large eggs
¼ cup crème fraiche

Rub the bread vigorously with the garlic (reserve the garlic). Heat a large skillet over medium heat, add the oil, and pan-toast the bread.

To make the tomatillo sauce, boil the tomatillos in salted water until soft, about 10 minutes. (If using canned tomatillos, skip boiling them.) Using a blender, puree the tomatillos, the reserved garlic, 3/4 cup of the cilantro, the jalapeño, onion, salt, and pepper until smooth. Add a little water to thin it (1/3 cup, roughly).* Set aside.

In a medium bowl, mash the black beans, avocado, and lime juice, leaving the mixture a little chunky. Spread about 1/3 cup on each toast and set aside.

Heat the tomatillo sauce in a large pan over high heat. When hot, crack 2 or 3 eggs (don’t crowd them) into the sauce and cook until the whites are opaque but the yolks are still runny, about 4 minutes. Season to taste with salt and pepper. Remove each egg with a slotted spoon and place it on a toast.

Let the sauce cook down to thicken slightly, about 5 minutes. Remove from the heat, stir in the crème fraîche, and pour about ¼ cup over each toast. Garnish with the remaining cilantro and another hit of pepper.

From Better on Toast by Jill Donenfeld. Copyright © 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

(Photo: Better on Toast/John Von Pamer)

 

3/6
Zingy White Beans and Tomatoes toast

Zingy White Beans and Tomatoes

Makes 8–12 appetizer-size toasts

5 Tbsp olive oil
4 fresh rosemary sprigs
2 garlic cloves, chopped
1 15-oz can white beans, rinsed and drained
Pinch of salt
1 pint cherry tomatoes, halved, or
1 15-oz can diced tomatoes, drained
1 Tbsp sherry vinegar
1 lemon, halved
4 ½- inch- thick slices rustic Italian bread, halved or cut in thirds to make bite- size pieces

In a medium saucepan over low heat, heat the oil and the rosemary sprigs until the rosemary has fried up but not burned, 5 to 7 minutes. Remove the sprigs and reserve them. Set aside 2 tablespoons of the rosemary oil (just scoop it out with a spoon and put it in a little cup).

Add the garlic and white beans, turn up the heat, and sauté for 4 to 6 minutes, until the garlic is softened. Add the salt.

Add the tomatoes and cook them down, about 10 minutes, stirring occasionally. Add the vinegar and cook another 2 minutes, until the mixture comes together.

Squeeze the lemon onto the toasts and top with roughly 2 tablespoons bean- tomato mix. Drizzle uniformly with the reserved rosemary oil and top with the fried rosemary.

From Better on Toast by Jill Donenfeld. Copyright © 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

(Photo: Better on Toast/John Von Pamer)

 

4/6
madagascar banana toast

Madagascar Banana

Makes 4 toasts

2 Tbsp sliced almonds
2 Tbsp shredded unsweetened coconut, if you have it around
1/2 very ripe banana
1 ripe avocado, pitted and peeled
1/2 tsp lemon juice
1/4 tsp salt
4 1/2-inch-thick slices whole-grain bread, oven-toasted (see page 8)
3 Tbsp crumbled feta or cottage cheese
Pinch of freshly ground black pepper

In a small pan over medium heat, toast the almonds and coconut (if using) until browned, stirring often, about 4 minutes.

In a medium bowl, use a fork to mash together the banana, avocado, lemon juice, and salt until smooth. Spread the mixture evenly onto each piece of toast.

Top with a sprinkle of crumbled feta or a dollop of cottage cheese. Sprinkle with the pepper, toasted almonds, and coconut (if using).

From Better on Toast by Jill Donenfeld. Copyright © 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

(Photo: Better on Toast/John Von Pamer)

 

5/6
Herbed Goat Cheese and Grilled Vegetables toast

Herbed Goat Cheese and Grilled Vegetables

(Makes 8-12 appetizer-size toasts)

6 oz goat cheese, at room temp
2 Tbsp chopped parsley
2 Tbsp chopped cilantro
2 Tbsp chopped basil
1 Tbsp chopped oregano
1 Tbsp chopped mint
½ tsp ground sumac
1 tsp freshly ground black pepper
2 tsp orange zest
2 cups vegetables: halved asparagus spears, green beans, zucchini coins, and any other vegetable you’d like
Olive oil, for grilling
8 to 12 ½-inch-thick slices baguette, cut on the bias and grilled (see page 8)
Squeeze of orange juice

In a medium bowl, mix the softened goat cheese with the parsley, cilantro, basil, oregano, mint, sumac, pepper, and orange zest.

Heat a grill or grill pan to medium-high heat. Toss vegetables of your choice with oil and grill until they form grill marks, 7 to 10 minutes.

Spread a little less than 2 tablespoons of the goat cheese mixture evenly on each toast. Top the toasts with grilled veggies, either a single kind per toast or mix it up—you pick! Finish with a tiny squeeze of orange over all the toasts.

From Better on Toast by Jill Donenfeld. Copyright © 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

(Photo: Better on Toast/John Von Pamer)

 

6/6
toast recipes instagramMore Reading

5 game-changing toast ideas on Instagram
Healthy Menu Navigator: Brunch
The game-changing guide to making perfect eggs—with recipes!